Imported from Instagram

Chicken and Rice with Caramelized Onions, Corn, and Lime

Name: Chicken and Rice with Caramelized Onions, Corn, and Lime
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (Season both sides with salt and pepper; estimated total weight 12 oz (340 g).); salt (To taste, for seasoning the chicken and rice.); black pepper (To taste, for seasoning the chicken.); 1 tbsp olive oil (For searing the chicken; the source says to use a little olive oil.); 1 cup basmati rice (Estimated amount because the source does not specify a quantity. Wash until the water is no longer cloudy.); water (Add enough to leave about 1 inch of water above the rice; exact amount depends on the pot and rice quantity.); 1 tbsp butter (The transcript appears to say “a knob of butter”; amount estimated.); 1 large onion (The source says to cut up a bunch of onion; estimated as 1 large onion.); 1 can canned sweet corn (Use the whole can; estimated as a 15-ounce can, drained.); 2 limes (Roll the limes before squeezing them over the finished dish.)

Recipe by Arya Hamedani/ Private Chef / Food Content Creator @aryahungry_ · Instagram

A simple, comforting bowl of seared chicken, fluffy basmati rice, caramelized onions, sweet corn, butter, and fresh lime. The inexpensive ingredients are combined for a satisfying balance of richness, sweetness, and tang.

2 servings50 minAmerican

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Ingredients

2 boneless, skinless chicken breasts (Season both sides with salt and pepper; estimated total weight 12 oz (340 g).)
salt (To taste, for seasoning the chicken and rice.)
black pepper (To taste, for seasoning the chicken.)
1 tbsp olive oil (For searing the chicken; the source says to use a little olive oil.)
1 cup basmati rice (Estimated amount because the source does not specify a quantity. Wash until the water is no longer cloudy.)
water (Add enough to leave about 1 inch of water above the rice; exact amount depends on the pot and rice quantity.)
1 tbsp butter (The transcript appears to say “a knob of butter”; amount estimated.)
1 large onion (The source says to cut up a bunch of onion; estimated as 1 large onion.)
1 can canned sweet corn (Use the whole can; estimated as a 15-ounce can, drained.)
2 limes (Roll the limes before squeezing them over the finished dish.)

Steps

1
Season both sides of the chicken breasts with salt and black pepper.
2
Heat a pan over high heat and add a little olive oil.
3
Place both chicken breasts in the hot pan and sear them thoroughly until they have a good browned sear. The source notes that one side may still be raw at this stage.
4
Wash the basmati rice repeatedly until the water runs mostly clear rather than cloudy.
5
Place the washed rice in a pot, add the butter, and add enough water to leave about 1 inch of water above the rice.
6
Cook the rice over high heat until the water begins boiling and only a little water remains.
7
Cover the rice, reduce the heat to medium-low, and cook for about 15 minutes, until the rice is fluffy and warm.
8
Cut up the onion and add it to the pan with the seared chicken.
9
Cover the pan and continue cooking until the onions caramelize and develop a deep flavor, and the chicken is cooked through.
10
Remove the chicken from the pan and place it in a bowl.
11
Add the cooked rice to a serving bowl.
12
Add the whole can of sweet corn to the bowl with the rice.
13
Roll the two limes firmly on the counter, cut them open, and squeeze their juice over the rice and corn.
14
Serve the chicken with the fluffy rice, sweet corn, caramelized onions, and lime juice. The source presents the dish as suitable for meal preparation.

Notes

The source does not specify the rice quantity, exact water volume, onion quantity, chicken cooking time, or a safe internal temperature. These details were estimated where necessary. Verify that the chicken reaches 165°F / 74°C in the thickest part before serving. The source says the dish can be meal-prepped but gives no storage or reheating instructions.